Quick crispy halloumi tacos with avocado crema, charred corn and lime
A fast and original vegetarian taco recipe with golden halloumi, sautéed corn, and a silky avocado-lime crema. Ready in under 30 minutes with fresh flavor and contrasting textures.
Ingredients
- 225 g halloumi cheese (cut en bastones)
- 8 units small corn tortillas
- 160 g sweet corn kernels (puede ser fresh or congelado)
- 1 unit ripe avocado
- 120 g plain Greek yogurt
- 1 unit lime (zest and juice)
- 120 g red cabbage (finely cut)
- 60 g red onion (thinly sliced finas)
- 15 g fresh cilantro (chopped)
- 22 ml olive oil
- 10 ml honey
- 2 g ground cumin
- 2 g smoked paprika
- 3 g salt (ajustar to taste)
- 1 g black pepper (ajustar to taste)
Nutrition facts
per serving
Approximate nutritional information
Allergens
Instructions
- 1
1. In a bowl, combine the red cabbage with the red onion, half of the cilantro, 1 tablespoon of lime juice, the honey, and a pinch of salt and black pepper. Toss well and set aside so it lightly marinates while you prepare the rest.
- 2
2. In another bowl or blending cup, blend the avocado with the Greek yogurt, lime zest, 1 tablespoon of lime juice, and 1 tablespoon of olive oil until smooth and creamy. Add a pinch of salt and set aside.
- 3
3. Pat the halloumi dry with paper towel and toss it with the ground cumin and smoked paprika so it is evenly coated.
- 4
4. Heat a large skillet over medium-high heat for 1 to 2 minutes. Add 1/2 tablespoon olive oil and cook the corn for 3 to 4 minutes, until lightly charred in spots. Transfer to a plate.
- 5
5. In the same skillet, add the remaining 1/2 tablespoon olive oil and cook the halloumi for 2 to 3 minutes per side, until deeply golden and crisp around the edges.
- 6
6. While the halloumi cooks, warm the tortillas in another dry skillet or in the oven at 350°F / 175°C for 2 to 3 minutes, just until hot and flexible.
- 7
7. To assemble, spread a spoonful of avocado crema on each tortilla. Top with the marinated red cabbage, charred corn, and warm halloumi pieces.
- 8
8. Finish the tacos with the remaining cilantro, a little more black pepper, and a few extra drops of lime juice to taste. Serve immediately.
Chef tips
For extra contrast, let the cabbage sit for a full 10 minutes so it becomes slightly juicier. Halloumi is best served right away to enjoy its crisp texture.
Substitutions
You can swap the halloumi for firm panela-style cheese or firm tofu for a different version. Greek yogurt can be replaced with thick plain yogurt, and cilantro can be swapped for fresh parsley if you prefer a milder flavor.
